MICROBIOLOGICAL CHARACTERIZATION OF A BRAZILIAN KEFIR GRAINS MILK

  • Marina Gasser Baretta Balestrin "Universidade do Oeste de Santa Catarina"
  • Grasiele Pagliarini Estudante graduação em Nutrição - Universidade do Oeste de Santa Catarina
  • Vinicius Caliari Universidade do Oeste de Santa Catarina e Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina
  • Jane Mary Lafayette Neves Gelinski Universidade do Oeste de Santa Catarina
  • Edson Luiz de Souza UNOESC
  • Fabiana Andreia S. De Martini Soares Universidade do Oeste de Santa Catarina

Resumo

Kefir is a product resulting from the symbiosis between lactic acid bacteria and acetic acid bacteria, presenting probiotic action, such as immune system stimulation, antimicrobial activity against pathogens, intestinal microbiota balance and antitumor action. The present study aimed to the characterization and microbiological identification population the grains to the Brazilian milk kefir. A sample of kefir produced in the Videira/Santa Catarina region was evaluated. For this, ten grams of the sample were inoculated in 30mL of distilled water with 3 grams of skimmed milk powder and incubated for 24 hours at 28ºC. The sample was diluted and plated for isolation on MRS agar, M17 agar, Mycosel agar, YM agar and SD agar. The predominant population was lactic acid bacteria (70.5%), followed by yeasts (29.5%). The former ranged from 109 to 1011 CFU / g and yeasts from 104 to 105 CFU / g. Gram staining and optical microscopy were also performed to identify the prevalence of the microbiota by bacillary cells (short and curvad long) and gram-positive cocci, which grew in association with slightly oval yeast cells. In the catalase test there was a predominance of positive catalase. The result of the presence of distinct microbial populations in kefir shows the need to better explore the microbial composition of the same.

Biografia do Autor

Marina Gasser Baretta Balestrin, "Universidade do Oeste de Santa Catarina"
Graduada em Nutrição pela Universidade do Vale do Itajaí - UNIVALI (2007), pós-graduada em Controle de Qualidade em Alimentos pela Universidade do Oeste de Santa Catarina - UNOESC (2012) e mestranda em Ciências e Biotecnologia da Universidade do Oeste de Santa Catarina - UNOESC. Experiência na área de Unidade de Alimentação e Nutrição (UAN) e Qualidade de Alimentos. Docente titular do curso de Nutrição e membro suplente de representantes dos docentes da Comissão Própria de Avaliação (CPA) da Universidade do Oeste de Santa Catarina - UNOESC Campus Videira.

Referências

GUL, O.; MORTAS, M.; ATALAR, I.; DERVISOGLU, M.; KAHYAOGLU, T. Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture. Journal of Dairy Science, v. 98, n. 3, p. 1517–1525, 2015. Disponível em: <http://www.ncbi.nlm.nih.gov/pubmed/25582588>. Acesso em: 30/9/2017.

LEITE, A. M. O.; LEITE, D. C. A.; DEL AGUILA, E. M.; et al. Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes. Journal of Dairy Science, v. 96, n. 7, p. 4149–4159, 2013. Disponível em: <http://linkinghub.elsevier.com/retrieve/pii/S002203021300307X>. Acesso em: 6/10/2017.

LEITE, A.; MIGUEL, M.; PEIXOTO, R.; et al. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. J. Dairy Sci, v. 98, 2015. Disponível em: <http://www.journalofdairyscience.org/article/S0022-0302(15)00229-5/pdf>. Acesso em: 22/10/2017.

MAGALHÃES, K. T.; VINÍCIUS DE MELO PEREIRA, G.; CAMPOS, C. R.; DRAGONE, G.; SCHWAN, R. F. BRAZILIAN KEFIR: STRUCTURE, MICROBIAL COMMUNITIES AND CHEMICAL COMPOSITION. Brazilian Journal of Microbiology, v. 42, p. 693–702, 2011. Disponível em: <http://www.scielo.br/pdf/bjm/v42n2/34.pdf>. Acesso em: 7/10/2017.

OLIVEIRA VIANA, R.; TEIXEIRA MAGALHÃES-GUEDES, K.; ALVES BRAGA JR, R.; RIBEIRO DIAS, D.; FREITAS SCHWAN, R. Food Microbiology Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis. , 2017. Disponível em: <http://dx.doi.org/10.1016/j.bjm.2016.11.006>. Acesso em: 7/10/2017.

Publicado
20-12-2017
Como Citar
Gasser Baretta Balestrin, M., Pagliarini, G., Caliari, V., Gelinski, J. M. L. N., Souza, E. L. de, & Soares, F. A. S. D. M. (2017). MICROBIOLOGICAL CHARACTERIZATION OF A BRAZILIAN KEFIR GRAINS MILK. Anais eletrônicos Do International Symposium on Science and Biotechnology. Recuperado de https://portalperiodicos.unoesc.edu.br/ISSB/article/view/16172